FOCACCIA BREAD

 My sister loves eating bread more than cake ^^, and this one is a request from her. 

When she told me that she want to eat a salty bread that has olive on top, I know it's Foccacia!, This time she want me to bake and make the video, so she can make it by herself when she went back. It's not hard to make this kind of bread, and the dough is small enough to knead easily by hand. A bit of stickiness is OK (Trust me!). 
If you never hand knead bread before this one is a great start, if the dough becomes too sticky (in your opinion), STOP KNEADING, wash your hand cover the dough with damp cloth and let it rest for 5-10 minutes. Lightly oil your hand and start again, you will be able to handle it. 
Actually, the topping for the foccacia is up to your taste, you can use rosemary or only salt, ^^, play with your imagination.
After baking the first batch of this bread you may want to double or triple the recipe, haha, but for larger batch I suggest using stand mixer or you can still hand knead if you want to work out in the kitchen, hehe. 

Recipe: FOCACCIA BREAD 
สูตรภาษาไทย: ขนมปังฟอคคาเซีย

日本語のレシピ：フォカッチャ 

Youtube: ขนมปังฟอคคาเซีย, FOCACCIA BREAD, フォカッチャ

 FOCACCIA BREAD

Makes18x27cm bread

200g ............................ Bread flour
3 g ............................... Instant yeast
4 g ............................... Granulated sugar
4 g ............................... Salt
10 ml ........................... Olive oil
150 ml ......................... Water
..................................... Olive oil for brushing the bowl and drizzle over the bread
..................................... Pitted dark olive
..................................... Thyme
..................................... Salt (I use Maldon salt)

Put flour, yeast, and sugar into the bowl and whisk to combine. 
Put the salt into the bowl and whisk again 

 Form a well in the center; pour in the water and olive oil.

 Mix until the dough comes together. 

Remove the dough from the bowl.

Knead by pushing the dough away, then fold it back over (about 30 times).
Then knead by throwing the dough onto the work surface (about 10 minutes).

 Knead until smooth (a bit sticky is OK).

Place dough in oiled bowl and turn to coat with oil. 

 Cover and let it rest until double in size (about 1 hour).

 Take the dough out of the bowl and put into lined 18x27cm pan.

Cover and let it rest until double in size (about 30 minutes)

Meanwhile preheat an oven to 220°C.

Press olives into the dough and sprinkle with thyme and salt.
Drizzle with olive oil.

Bake for 15 minutes or until golden brown. Remove to wire racks to cool.

FOCACCIA BREAD